Ingredients
For the steak:
2 x 250g/9oz rump steak
1 tbsp olive oil
salt and freshly ground black pepper

For the gratin:
1 potato, peeled and sliced thinly
1 tbsp olive oil
½ leek, cleaned and sliced finely
150ml/¼ pint double cream
salt and freshly ground black pepper

For the parsnips:
1 parsnip, peeled and cut into wedges
1 tbsp olive oil
1 tbsp unsalted butter
salt and freshly ground black pepper

For the leeks:
½ leek, cleaned and sliced finely
vegetable oil, for deep-frying

For the jus:
steak juice
150ml/¼pt red wine
4 tbsp balsamic vinegar
25g/1oz unsalted butter

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To roast the parsnips, heat the oil and butter in a small ovenproof sauté pan. Add the parsnips and sauté for 3-4 minutes.
3. In a separate small sauté pan heat the oil for the gratin.
4. Cook the leeks for 1-2 minutes to soften. Stir in the cream, then the potatoes and season.
5. Place 2x7.5cm/3in cooking rings in a medium gratin dish and fill with the potato mixture.
6. Place the parsnips and potatoes in the oven and bake for 10-12 minutes or until cooked through and tender.
7. Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one-third with vegetable oil and heat. To test if the oil is at the correct temperature, drop a small cube of bread into the oil. If it turns crisp and golden the oil is ready to use. (CAUTION: Hot oil is very dangerous and should not be left unattended.)
8. Heat a griddle pan and brush with oil.
9. Season the steak and griddle on each side for 1½ minutes for rare, 2 minutes each side for medium and 2½ minutes each side for well done.
10. Meanwhile, deep-fry the leeks until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
11. Using tongs, remove the steak from the pan and set aside on a plate to rest.
12. Pour the wine and balsamic vinegar into the griddle pan in which the steak was cooked.
13. Simmer until reduced by one-third. Stir in the butter.
14. Season the parsnips.
15. To serve, transfer the potato gratin to the serving plate using a fish slice. Carefully remove the metal ring. (CAUTION: the metal ring will be extremely hot, so use a cloth to protect your hands.)
16. Place the steak on the gratin, topped with deep-fried leeks and the parsnips to the side. Drizzle with jus and serve.